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Wednesday, September 15, 2010

Recipe for Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce

I've become a little infatuated with the Roasted Red Pepper Aioli Sauce that my friend Margarethe introduced me to. I've been eating that sauce on just about everything the last few days, but this Grilled Garlic Chicken with Roasted Red Pepper Aioli Sauce were especially planned to be served together. This is a simple marinade and you can even put chicken in the fridge to marinate when you go to bed at night, and then cook it after work the next day. The chicken is tasty, but most of all, it's a great vehicle for delivering the sauce to your mouth!

Trim all visible fat and membranes from the chicken breasts. I save those scraps in the freezer and use them to make homemade chicken stock. (This recipe makes enough marinade for 4 pieces of chicken, but I only cooked two when I tested the recipe and took these photos.)

Put the chicken breasts in a Ziploc bag and marinate in the fridge for 6-8 hours (or longer; I marinated it for nearly 24 hours and it was still great.)

You can cook this chicken on a gas or charcoal grill outside, but I cooked this on a stove-top grill pan. Whichever you're using, oil the pan or grill grates before you put the chicken on.

I was going to be drizzling sauce over this chicken, so I didn't worry about grill marks, just turned it a few times, cooking about 10 minutes, or until the chicken is firm to the touch and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce drizzled over.

Whisk together the lemon juice, garlic, poultry seasoning, and olive oil. Put chicken in a Ziploc bag or plastic container with a tight lid that's big enough to hold chicken in a single layer. Put chicken into bag or container, pour in marinade, seal it, and turn over a few times so the marinade is coating all the chicken. Let chicken marinate in the refrigerator for 6-8 hours, or up to 24 hours if you need to start the marinating ahead.

When ready to cook, remove chicken from the fridge and let it come to room temperature. Oil the grill grates or grill pan with olive oil or non-stick spray. Preheat the gas or charcoal grill or stove-top grill pan to medium-high. (You can only hold your hand there for a few seconds at that heat.)

Cook chicken about 4-5 minutes on first side (you can rotate it halfway through if you want grill marks, but I didn't bother since I was serving the chicken with the sauce over it.) Turn chicken and cook 4-5 minutes more on the second side, or until chicken is firm and lightly browned. Serve hot, with Roasted Red Pepper Aioli Sauce.

South Beach Suggestions:
This chicken served with a few tablespoons of sauce would be a great main dish for any phase of the South Beach Diet, or any type of low-glycemic eating plan.

Nutritional Information?

I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Kalyn, as I commented on FB, I love chicken dishes, but sometimes run out of ideas. Thank goodness I have you! This is definitely going on the menu plan for the weekend. I just bought chicken and red peppers--very fortuitous!

Sorry this is off topic, is anyone else having difficulty getting to Simply Recipes? Your post links to it at the bottom, but I can't get through. I also tried just typing it in and going through google search results.

This roasted red pepper aioli sauce recipe sounds delicious; I do plan to make it soon.

Hi Kalyn,I've been reading your recipes for a while....and finally am making a comment. THANK YOU so much for your fabulous recipes. I've tried several, and will continue to share your blog with my friends who are all trying to eat healthy!

I have to say you never disappoint. I made the red pepper aioli sauce this afternoon and served it with your marinated flank steak recipe. Great combination. I used half regular mayo and half lite. I also drizzled the olive oil in very slowly and the sauce emulsified beautifully, thick and delicious. Next time I might try it with roasted garlic as it might make for a mellower flavor. It was a little strong for some of the family...NOT me.

I was too lazy to grill the chicken so I baked it instead (I was also cooking the Zucchini Bake w/ Feta/Thyme so it was easy). DELCIOUS. The chicken actually would have been good even without the aioli sauce but that was just a bonus.

Scientifically speaking, marinating the chicken for so long doesn't really make a difference to the taste. Actually, with the acid, it will probably just make the chicken's outer layer mushy. Try 30 minutes to an hour. We have done this marinade a couple times and marinated for 45 minutes. It is so good and juicy!! Thanks, Kalyn for a great recipe. That sauce is so tasty too. But folks, marinate for 45 minutes and don't cut the slits for best results!!

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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